Cauliflower with Brown Butter & Crispy Crumbs

1. 1

   Preheat the oven to 450 degrees F. Put the cauliflower on a baking sheet and scatter the garlic on top.

2. 2

   Melt the butter in a medium skillet and toss 2 tablespoons with the cauliflower and garlic; set the rest aside in the skillet.

3. 3

   Toss the cauliflower with 1 teaspoon of the salt.

4. 4

   Roast until the cauliflower is quite tender and the edges are starting to brown, 20 to 25 minutes.

5. 5

   Transfer the cauliflower to a serving bowl.

6. 6

   Reheat the remaining butter over medium-high heat until brown.

7. 7

   Add the bread crumbs and cook, swirling the pan and tossing, until they are brown and crisp-this should take less than 1 minute.

8. 8

   Pull the pan from the heat and toss the crumbs with the parsley and the remaining 14 teaspoon salt.

9. 9

   Spoon crumbs over the cauliflower and season with pepper.

10. 10

    Serve warm or room temperature with lemon wedges on the side.

11. 11

    Know-How: Sometimes it's the little things that can make the difference in a dish being spectacular or so-so-like using homemade bread crumbs versus store-bought.

12. 12

    Crumbs made from quality bread are easy to make.

13. 13

    Simply tear up bread, with or without the crusts, and grind it in a food processor-1 (2-ounce) slice makes about 1/2 cup of crumbs.

14. 14

    If you want moist crumbs-as you do for this crispy topping-start with fresh, not stale, bread.

15. 15

    Stale dry bread is better for crumbs used in stuffings or as a binder because the crumbs absorb more liquid.

* Per serving · 4 servings · Values may vary.